Mexican Caviar

Yes, another tomato recipe - 'tis the season! :o)
I actually made this several weeks ago when my sister and her family were visiting, so I had to use store-bought tomatoes. It was still tasty, but I think with fresh-from-the-garden fruits, the flavor would be amazing!

Mexican Caviar
2 large tomatoes, finely chopped
5 green onions, chopped
3 TBS olive oil
3 1/2 TBS tarragon vinegar
1 (4 oz) can chopped green chile peppers
1 (2.25 oz) can chopped black olives
1 tsp garlic salt
1 tsp salt
In a medium bowl, mix together all ingredients. Cover and refrigerate 6 hours or overnight before serving.